Homemade Buttermilk Strawberry Shortcakes
Prepare to fall in love with the most heavenly homemade buttermilk strawberry shortcakes you’ve ever tasted! This recipe is all about celebrating the fresh, juicy sweetness of strawberries paired with light and fluffy homemade biscuits. It’s the ultimate treat that’s both delightful and surprisingly nourishing.
Servings: 9 Shortcakes
Calories: 152.2kcal
Ingredients
Filling:
- 100 g Strawberries (cubed)
- 24 g Zero Calorie Sweetener (H-E-B)
- 1 tsp Lemon Zest
- 72 g Reduced Fat Whipped Cream (Cool Whip)
Buttermilk Biscuits:
- 90 g All Purpose Flour (King Arthur)
- 60 g Keto Wheat Flour or sub equal parts AP (King Arthur)
- 28 g Unflavored Protein Powder (Quest)
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 42 g Unsalted Butter (cold & cubed, Vital Farms)
- 56 g Nonfat Greek Yogurt (Siggi’s)
- 120 ml Low Fat Buttermilk (Sprout’s)
- 30 g All Purpose Flour (for kneading)
Instructions
Filling:
- In a bowl, add in your cubed strawberries, sugar, and lemon zest.100 g (0.75 cups) Strawberries, 24 g (2 tbsp) Zero Calorie Sweetener, 1 tsp Lemon Zest
- Give it all a good mix and then set aside to marinate and let the juices release.
Buttermilk Biscuits:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients (1) and give a good mix.90 g (0.75 cups) All Purpose Flour, 60 g (0.5 cups) Keto Wheat Flour or sub equal parts AP, 2 tsp Baking Powder, 1/4 tsp Baking Soda, 1/2 tsp Salt, 28 g (0.25 cups) Unflavored Protein Powder
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cups) Nonfat Greek Yogurt
- Finally, add in the buttermilk to the center and mix a few times with your spoon until a shaggy dough forms. It will be crumbly but don’t over mix it.120 ml (0.5 cups) Low Fat Buttermilk
- Use your extra flour to flour your surface and pour out the dough.30 g (0.25 cups) All Purpose Flour
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat one last time. This will create more of those layers. Once a 1/2” - 3/4” thick shape, use a glass to cut out 8-9 circles.
- Add to a 10” cast iron or baking sheet. You can slightly overlap them or keep them spread out.
- Brush the tops with an extra tbsp of buttermilk.
- Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
To Serve:
- Add a spoonful of strawberries (roughly 6g) to the bottom biscuit. Layer with whipped cream (roughly 4g). Add the top biscuit and repeat.72 g (1 cups) Reduced Fat Whipped Cream
- Repeat for all the remaining biscuits. Best served immediately.
Video Tutorial
Nutrition Information
Homemade Buttermilk Strawberry Shortcakes
Serving Size
1 Shortcake
Amount per Serving
Calories
152.2
% Daily Value*
Fat
5.5
g
8
%
Saturated Fat
3.6
g
23
%
Cholesterol
14.3
mg
5
%
Sodium
43.2
mg
2
%
Potassium
56.6
mg
2
%
Carbohydrates
19.3
g
6
%
Fiber
1.3
g
5
%
Sugar
2.6
g
3
%
Protein
9.5
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
(1) If you don’t have Keto Wheat Flour, you can replace with equal parts All Purpose Flour. I used this to boost the protein content but still give the biscuits a light fluffy texture.